Pulled Pork Chili

Yesterday’s recipe post produced enough pork tenderloin to eat for a few days! I love having chili around in the colder months so I knew exactly what to do with the leftovers.

I use pretty much the same ingredients every time I make chili except this time I’m switching up the meat. My normal would be grass fed beef, but you could use chicken, ground turkey etc. This also makes a great vegetarian chili by leaving out the meat all together.

I start with chopping up a couple large carrots, a zucchini and a yellow onion. Soften them on medium heat with a litte extra virgin olive oil. (I also add mushrooms but didn’t have them in the fridge today, add them at this point if you want).

Next, I add 2-3 cans of diced tomatoes (I used Hunts. And 3 cans in this recipe). Make sure to check ingredient labels so there isn’t any added sugar.

I do all my spices to taste… I add cumin, salt, chipotle chili powder and regular chili powder.


Let the chili simmer on low for about an hour… or until you can’t wait anymore!


1 zucchini

2-3 large carrots

1 yellow onion

2tbsp extra virgin olive oil

2-3 cans of diced tomatoes

1 carton sliced mushrooms

1 small pork tenderloin (cooked and shredded. I like to cook mine in the crockpot with 1/2 carton of chicken broth, salt and pepper. Otherwise I use 1lb ground meat)

salt, pepper, cumin, chipotle and chili powder to taste

Serve with fresh avocado, cilantro and jalapeño!





1 Comment

  1. James
    February 12, 2018 / 12:37 am

    The chili recipe looks great. That is a great use of the leftover pork.

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